Easy and Elegant Chicken Liver Pate Recipe


& Paleo

Chicken Liver Pate with Blackberries is as good as it gets.

½ pound chicken livers, trimmed
½ cup onion, chopped
1 small garlic clove, minced
1 bay leaf
¼ teaspoon fresh thyme
slight sprinkling of salt and pepper
1 cup water
1½ sticks, butter
and toasted baguette (or lavash) with blackberry jam for serving

In a medium saucepan, combine livers, onion, garlic, bay leaf, thyme, salt, pepper and water and bring to a low simmer. Cover and cook until the livers are slightly pink inside, about 2 minutes. (I cut a few with a small knife, just to be sure)

Remove from heat and cool at least 5 minutes.

After discarding the bay leaf, drain the pan, transfering its contents to your food processor and process until smooth, adding the butter a few tablespoons at a time, until fully incorporated.

Spoon the mixture onto a sheet of plastic wrap and roll into a 2-inch log. Twist the ends closed and refrigerate until firm. At least overnight to give the flavors time to mingle.

Cut into slices and serve with fresh blackberries, blackberry jam and sliced baguettes.

1 comment:

  1. Delicious, it is so tasty that I am craving to have it right now but sadly I don't have all the ingredients with me. Thank you for sharing the recipe, will be trying it soon


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